Minestrone Genovese (Vegetable Soup With Pesto)

Recipe Ingredients

1 1/3 cups	213g / 7.5oz	Dried white kidney beans - - soaked
8 cups	1896ml	Water
2 cups	292g / 10oz	Potatoes - diced (large)
1/2 lb	227g / 8oz	Butternut squash - peeled and
		Diced
3		Zucchini - chopped finely (large)
1		Tomato - peeled, seeded and
		Chopped
1/3 lb	151g / 5.3oz	Mushrooms - sliced
1		Carrot - finely chopped
2		Celery ribs - finely chopped
1		Garlic clove - minced (large)
1		Yellow onion - finely sliced
1/3 cup	78ml	Olive oil
1 1/2 teaspoons	7.5ml	Coarse sea salt
1/2 lb	227g / 8oz	Tubular pasta
2 tablespoons	30ml	Pesto - see recipe
		Olive oil

Recipe Instructions

Drain the beans and combine with the water in a Dutch oven. Bring to a boil and cok at a high heat for 10 minutes. Reduce heat and simmer, covered, for another 5 minutes.

Add the potatoes, squash, zucchini, tomato and mushrooms and cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic and onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil and salt. Continue simmering, pressing the beans and potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta and simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid and serve it with drizzles of olive oil on top.

Source:
Mario Batali

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